Improvement of food processing quality has become a major breeding objective in China. Nineteen Chinese leading winter wheat cultivars with improved quality and two Australian cultivars with high bread and noodle-making ...

To understand the genetic gains of grain yield in the Southern China Winter Wheat Region (SCWWR), two yield potential trials, i.e., YPT 1 including 11 leading cultivars from the Middle and Low Yangtze Valley (Zone III) and ...

Grain hardness is a major factor influencing the classification and end-use quality of bread wheat. In this study, 40 Yunnan endemic wheats, 21 historical cultivars and 66 current cultivars and advanced lines were investigated ...

Knowledge of changes associated with advances in crop productivity is essential for understanding yield limiting factors and developing strategies for future genetic improvement. The objectives of this study are to understand ...

(Objective) This study will establish a protocol of reversed-phase high-performance liquid chromatography (RP-HPLC) used in separating and quantifying wheat gluten protein in China, which has been widely used in wheat ...

The low-molecular-weight glutenin subunit (LMW-GS) of wheat is about 1/3 of the amount in seed storage proteins and has great effects on dough extensibility and food processing quality. It has thus became one of the main ...

(Objective) Wheat quality is controlled by many loci and each of them has several alleles. Development of multiplex PCR is very important to enhance the efficiency and reduce the cost in molecular marker assisted breeding ...

Leaf rust, caused by Puccinia triticina, is one of the most widespread diseases in common wheat (Triticum aestivum L.) worldwide. With the objective of identifying and mapping new genes for resistance to leaf rust, F1, F2 ...